Brussels Sprouts Latkes

Sometimes I want pancakes after surfing, but I know that after I eat them, I’ll crash. If I need to stay active, I go for these latkes. Who says latkes have to be potato? Brussels bring the cruciferousness that feels great in your body and contrasts so well with sweet, creamy, and tart condiments. The best thing about this recipe is, once you go this far, you can keep on going. This feta dip is my homage to Pescadero goat farmer Dee Harley. But you could score a jar of chili crisp, whip that into sour cream, and serve the latkes with that and a pile of green onions. Do your thing. Big boy brussels are easier to mandoline; use their stems as a handle while you’re shaving them.

Editor’s note: In Coastal, chef Scott Clark recommends serving with a pear butter and pickled mustard seeds, but any preserve—homemade or store-bought—would be great with these fritters.